This wild drink of Rum, Campari, pineapple, and lime is presented over ice with garnishes like tiki swizzles and pineapple fronds. The Jungle Bird cocktail not only gets the party started, but typically looks like one too!
Jungle Bird Cocktail
INGREDIENTS
1 ½ oz Goslings Black Seal Black Rum
¾ oz Campari
1 ½ oz fresh pineapple juice
½ oz fresh squeezed lime juice
½ oz demerara syrup (recipe below)
Garnish: tiki swizzle, pineapple frond, Luxardo cherries
INSTRUCTIONS
Add all the liquid ingredients into your cocktail shaker over a scoop of ice cubes and shake vigorously until the shaker is chilled. Fill a hurricane-style glass with crushed ice and strain and pour your cocktail over the ice. Add the Tiki swizzle, pineapple frond, and Luxardo cherries as your garnishes.
Demerara Simple Syrup Recipe
INGREDIENTS
½ cup water
½ cup demerara sugar
INSTRUCTIONS
- In a small saucepan,heat the water and sugar over a medium heat, whisking until the sugar completely dissolves. Do not bring to a simmer! You just want to heat through until the sugar is dissolved. Remove the saucepan from the heat.
- Allow the syrup to come to room temperature. Then pour into a container. This Simple Syrup will last a minimum of 2 weeks as is in the refrigerator or if you add a ½ tablespoon of vodka or rum it will last longer.
Story by Rachel Carr / Recipe by Sarah Cascone / Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.